Braden Family Cookbook

Chuck Braden

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2 tsp. grated lemon peel

3 ½ c all purpose flour

Egg glaze: 1 egg yolk beaten with 1 tbs. milk

Sprinkle yeast into warm water and let stand until dissolved. Heat milk and butter until butter dissolves. Pour into mixing bowl containing sugar and salt and let cool to lukewarm. Add eggs one at a time. Stir in lemon peel and yeast mixture. Gradually beat in flour, adding enough to make a soft dough. Turn out on a lightly floured board and knead until smooth and satiny. Place in a greased bowl, butter top lightly, cover with towel and let rise till doubled. Turn out on floured board and knead gently. Shape into flat cake about 9" in diameter. Place in greased 9" spring form pan. Cover with towel and let rise until double, brush with glaze. 

Bake in 325 oven 35­ - 40 minutes or until golden brown. Let cool on cake rack, then remove from pan. Slice and serve warm with sweet butter. Makes 1 large loaf.